I often cook this salad, its peculiarity is that it can be cooked in the evening, standing in the refrigerator, it becomes even tastier. I can't do without any dish! Under the barbecue is irreplaceable!!! Another plus of this salad, since it is prepared in large chunks, those who do not like a certain vegetable can simply not put it on a plate.
Instructions
- It is preferable to take young vegetables for this salad.
- I already have my own zucchini! Straight from the garden. Cut the washed zucchini into slices at least 1 cm thick.
- Cut the sweet pepper into large pieces.
- Preheat the grill pan and fry the zucchini in a dry frying pan without adding oil to make a mesh of zucchini. Ie, fry on one side, then on the other and repeat the procedure with a change in the direction of the strips to get grids or squares))) Plus, this cooking will allow you to bake zucchini until fully cooked.
- Do the same with eggplants.
- Fry the sweet pepper.
- Cut the onion into rings, also fry in a grill pan.
- Chop the boiled corn on the cob and also fry in a grill pan.
- Fry the peeled young garlic.
- Cut your favorite greens into a salad, season with olive oil, soy sauce "Kikkoman", salt to taste. You can serve it on the table or put it in the refrigerator before the arrival of guests, for 5-6 hours in the refrigerator it becomes even tastier. Before serving from the refrigerator, I recommend slicing cucumber and tomato.
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